Braised Short Ribs

Okay, so I attempted to add a Korean flair to my braised short ribs. It didn't quite come out that way, but it did come out SUPER FREAKING DELICIOUS. I have created Umami. Look it up.

Need:
short ribs
flour
s+p
olive oil
2 carrot sticks
1/2 onion
4 cloves of garlic
1 celery stick
1 tbsp of tomato paste
1 tbsp of gochujang korean hot sauce paste
1 star anise
1 tsp of powdered ginger
1/2 C soy sauce
1/2 bottle red wine
about 6 C of water
1 tsp of sesame oil

 

In a food processor, process the carrots, onion, garlic, and celery. Set aside.

 

Prepare the short ribs by sprinkling generously with s+p and then lightly patting them in flour. Add them to a dutch oven that has been heated on medium with some olive oil.

 

Sear them on all sides, then take them out and set aside.

 

Using the same dutch oven, add your processed vegetables. We are browning here. Then move all of the vegetables to the sides of the pot and add the tomato paste and gochujang. Brown that, then incorporate into the veggie mixture.

 

Add the meat back to the pot in one layer. Then add soy sauce, sesame oil, red wine, water, star anise, and ginger. Cover and simmer for about 3 hours on low.

 

We've already removed some from the pot for eating in this picture. But the meat is so tender, knives are not needed.

 

I like to put the sauce on my rice and more on the meat. It had sat in the sauce for a few hours before we actually ate dinner so the meat was just soaking in deliciousness.